Food Safety and Sanitation Syllabus
About this Course
This is a 1-credit 7-week block course.
The course is based on the Ready, Set, Food Safe program developed by the University of Idaho Extension. It is a course that will prepare you to work in food labs, in the food industry, and your own home by taking an in-depth look into what foodborne illness is, what the risks are, and how to prevent them.
In each lesson you will:
- Read an introduction about the lesson content.
- Watch an interactive presentation (or read the same information).
- Take notes as you watch the presentation and then take a quiz over the information.
- Complete other activities specific to the lesson's topics.
Some of the activities require that you discuss topics with class members. Other activities require you to teach or demonstrate a skill to someone at home or work (could be a friend, family member, roommate, co-worker, etc.). Please plan ahead for those activities.
Idaho Food Safety Exam
At the end of the course, you will be well prepared to take the Idaho Food Safety Exam. The exam is offered online and is free.
If you have studied, you will not find the exam difficult.
You may take the exam as many times as you wish before the end of the term. However, you must pass the exam with a score of 80% or higher. If you do not achieve 80% or higher, you will fail the course.
If you don't live in Idaho, the Idaho Food Safety Exam might not specifically help you. However, passing the Idaho Food Safety Exam with 80% or higher is the requirement to earn credit for this course.
Optional: Other Food Safety Exams
You may take the food safety exam for your location as a substitute for the Idaho exam. However, to earn credit for the course, you must do the following:
- Email the instructor of your plans to take another exam by the end of Week 04. (You will be reminded of this in Week 04.)
- Pay any required fees.
- Provide documentation of your score (such as a certificate) by the end of the term.
- Earn a score of 80% or higher.
Important
- Please understand that the information in this course specifically prepares you to pass the food safety exam for Idaho. Other states or locations may have different rules and regulations. In order to pass another state exam, you will need to study that state's standards.
- Any food handler's certificate earned before enrollment in this course will not count toward course credit. The food safety exam must be passed during the term in which you are enrolled.
- As stated above, you can take an exam from another location, but there are at least three advantages of taking the Idaho exam: (1) this course prepares you specifically for the Idaho exam, (2) the exam is free, and (3) the exam may be taken more than once.
Outcomes
Upon successful completion of the course, the student will be able to:
- Discuss causes of foodborne illnesses.
- Explain the growth and prevention of disease causing bacteria, foodborne illnesses, and suspect foods in a commercial kitchen.
- Distinguish between food poisoning, chemical food poisoning, and food infection.
- Explain proper ware washing and pot and pan washing procedures.
- Explain proper techniques for storing supplies.
- Discuss proper handling techniques for potentially hazardous foods.
- Identify proper hygienic requirements for food handlers.
- Demonstrate the proper hand washing technique.
- Demonstrate the proper three compartment sink set up.
- Explain how to calibrate a thermometer.
- Demonstrate proper temperature taking procedures.
- Create a HACCP plan.
- Obtain a food handler's certificate for the State of Idaho.
Catalog Description
Students will learn proper food safety and sanitation processes in preparation for gaining a food safety and sanitation industry-based certification. Credit will be granted upon successful completion of the Certification Examination.
This course is worth 1 credit.
Learning Model Architecture
The course activities follow a weekly cycle of Prepare, Teach One Another, and Ponder & Prove.
Prepare: You will prepare by viewing or reading the weekly presentation. You will reference the Idaho Food Code (as needed).
Teach One Another: You will teach one another through discussions or at-home demonstrations.
Ponder & Prove: You will prove your knowledge and skills by completing activities, assignments, quizzes, and the final Food Safety Exam.
Prerequisites
No prerequisite coursework required.
Required Materials
Textbook. There is no textbook to purchase for this class.
Camera. You will need access to a digital camera to document your work for certain assignments. A cell phone camera is sufficient.
Thermometer. Access to a food thermometer will be helpful in Lesson 07, but not required.
Other People. Some assignments require you to teach or demonstrate skills to a friend, family member, acquaintance, etc. The actual amount of time spent with the friend per activity is quite short, but some activities require a significant amount of your time to prepare for the activity.
Department Policy Regarding Intellectual Property and Course Materials
All of the materials in this course are covered by fair use and copyright law and are proprietary (intellectual property). Students are not permitted to sell, post, trade, share, distribute, or send any information contained in this course (including outlines, handouts, syllabi, exams, quizzes, PowerPoint presentations, lectures, audio and video recordings, or images of the same, etc. including your own work for this course) to any parties outside of this course (ie Course Hero, Quizlet, Google Docs, etc.) by any means (e.g., posting, uploading, attachments, etc.) without the express written permission from the creator of these works and the Department Chair. Any of these actions violate the Academic Honesty policies of Brigham Young University-Idaho (please see Academic Honesty) and will be dealt with as such. The materials in this course are also intellectual property and taking any materials from the course and posting them outside of this course in any manner will be construed as theft and distribution of intellectual property. If you engage in any of these actions, or use any of these materials without authorization, the instructor has the right to impose an appropriate academic sanction (e.g., give you a failing grade for the assignment and/or fail you from the course). Additionally, the respective Course Lead, Program Lead, and/or Department Chair also reserve the right to impose appropriate academic sanctions regardless of any imposed by the instructor.
Course Expectations
- Course work is due as specified in the Course Outline. You are expected to complete your assignments on time; late work is not accepted. Please contact your instructor with any questions or concerns.
- The course is not an independent study course. You will learn the material at the same time and at the same pace as your classmates so that you can deepen your learning through discussions and interactions.
Grading
Your grade is determined by dividing the number of points you earn by the total number of points possible. To maximize your earned points, put forth a conscientious effort.
Passing the Food Safety Exam with 80% or higher gives you 100 points toward your final grade. If you do not pass the Food Safety Exam with 80% or higher, you will fail the class. It will not matter how many total points you have earned on other assignments.
| Week | Graded Activities | Points |
|---|---|---|
| Week 01 | Course Readiness Quiz | 10 |
| Introduction Discussion | 10 | |
| L01 Notes Quiz | 7 | |
| What's the Rule? Assignment | 10 | |
| Personal Cost of FBI Discussion | 10 | |
| Week 02 | L02 Notes Quiz | 12 |
| L02 PHF Quiz | 12 | |
| L03 Pathogen Research | 5 | |
| L03 Pathogen Discussion | 10 | |
| L03 Notes Quiz | 8 | |
| Week 03 | L04 Notes Quiz | 10 |
| L04 Drive Up Window Discussion | 10 | |
| L04 Cook for a Date! | 15 | |
| L05 Notes Quiz | 14 | |
| L05 Sick Employees | 13 | |
| L05 Spick and Span | 15 | |
| Week 04 | L06 Notes Quiz | 8 |
| L06 Cross-Contamination | 10 | |
| L06 E.coli Outbreak | 10 | |
| L08 Notes Quiz | 8 | |
| L08 Ward Party - Part 1 | 20 | |
| Week 05 | L07 Notes Quiz | 11 |
| L07 Case Study | 10 | |
| L07 Thermometer | 10 | |
| L07 Ward Party - Part 2 | 20 | |
| Week 06 | L09 Notes Quiz | 7 |
| L09 Reflection | 10 | |
| L09 Food Handler's Card Research | 10 | |
| L09 Ward Party - Part 3 | 20 | |
| Week 07 | Food Safety Exam | 100 |
| Total Points Possible | 425 |
Grade Scale
| A | 93–100% |
| A- | 90–92% |
| B+ | 87–89% |
| B | 83–86% |
| B- | 80–82% |
| C+ | 77–79% |
| C | 73–76% |
| C- | 70–72% |
| D+ | 67–69% |
| D | 63–66% |
| D- | 60–62% |
| F | Below 60% |
- “A” represents outstanding understanding, application, and integration of subject material and extensive evidence of original thinking, skillful use of concepts, and ability to analyze and solve complex problems. Demonstrates diligent application of Learning Model principles, including initiative in serving other students.
- “B” represents considerable/significant understanding, application, and incorporation of the material that would prepare a student to be successful in next level courses, graduate school, or employment. The student participates in the Learning Model as applied in the course.
- “C” represents sufficient understanding of subject matter. The student demonstrates minimal initiative to be prepared for class. Sequenced courses could be attempted, but mastering new materials might prove challenging. The student participates only marginally in the Learning Model.
- “D” represents poor performance and initiative to learn, understand, and apply course materials. Retaking a course or remediation may be necessary to prepare for additional instruction in this subject matter.
- “F” represents failure in the course.
Writing Requirements
In this course, you are required to write short papers and instructional documents as part of certain assignments. You will need to follow the instructions carefully. Focus your papers on the topic given by your instructor and be concise and clear. Rambling is not accepted for full credit. Do not attempt to “pad” your responses by being wordy. Your papers should be well-organized using paragraphs with correct spelling and punctuation standards.
If you need help with your paper, visit the BYU-Idaho Writing Center website for tutorials and handouts. Personalized help is also available to students through the Writing Center. Visit the Help for Online Students page for more details on Writing Center resources for online students.
Remember, it is your responsibility to understand and follow the instructions completely! If you have a question regarding an assignment, ask your instructor early for clarification. Last minute questions cannot be expected to be answered immediately.
University Policies
Academic honesty is required and any violation with be dealt with according to the University Academic Honesty Policy.
Policy on Sexual Discrimination/Harassment
BYU-Idaho prohibits sex discrimination against any participant in its education programs or activities. Prohibited sex discrimination includes incidents of sexual harassment (including sexual violence), dating violence, domestic violence, sexual assault, and stalking (collectively “sexual misconduct”).
As an instructor, one of my responsibilities is to help create a safe learning environment for my students and for the campus as a whole. University policy requires that I report all incidents of sexual misconduct that come to my attention. If you encounter sexual misconduct, please contact the Title IX Coordinator at titleix@byui.edu or 208-496-9200. Additional information about sexual misconduct and available resources can be found at www.byui.edu/titleix.
Reasonable Accommodation for Students with Disabilities
BYU-Idaho does not discriminate against persons with disabilities in providing its educational and administrative services and programs, and follows applicable federal and state law. This policy extends to the University’s electronic and information technologies (EIT).
Students with qualifying disabilities should contact the Disability Services Office at disabilityservices@byui.edu or 208-496-9210. Additional information about Disability Services resources can be found at www.byui.edu/disabilities.
Personal Conduct
All of your correspondence with the teacher or other classmates must be respectful. Writing something disrespectful or “venting” is unprofessional and not becoming of a university student. In addition, it is not in accordance with the Honor Code of BYU–Idaho and you will be subject to discipline accordingly. You are invited to re-read the BYU–I Honor Code and the “Principles of Personal Honor.”
Full Information
For details regarding all University Policies, please refer to the University Policies located in the course Welcome or Resources module in your I-Learn course.
Disclaimers
The instructor reserves the right to change any part of this syllabus at any time during the semester in order to adapt to changing course needs. You will be notified prior to any changes that may take place.